I went on a cooking spree yesterday. I made almost all of our meals for the week (one can't really be made ahead). I made pigs in a blanket and had half a head of cabbage left. I made teriyaki tofu with kale and had half a bunch of kale leftover. This is the soup I made to use up the extra ingredients I had. I think it's actually my favorite dish that I made yesterday.
Cabbage and Kale Soup
1-2 tbsp olive oil
1 small red onion, diced
1 clove of garlic, minced
1 1/2 cups sliced carrots (fresh or frozen)
1/2 a large head or 1 small head of cabbage, cut into bit sized pieces
1/2 bunch of kale, cut into bite sized pieces
1 cup tomato sauce
6 cups veggie broth
1 cup cooked rice
2 tbsp nutritional yeast (optional)
salt and pepper to taste
In a large soup pot, saute onion in the olive oil over low heat. When the onions soften, add the garlic and saute until the onions start to brown. Increase to medium heat and add the carrots and cabbage. Cook until the cabbage cooks down and just starts to brown on the edges. Add the kale, tomato sauce and veggie broth. Simmer until the kale softens, then add the rice and nutritional yeast. Season with salt and pepper and serve.
**Next Monday I'm launching a Meatless Monday blog link up with some of my pals from the SITS Girls. Get your vegan or vegetarian recipes ready and join in the fun. You'll get great recipe ideas and meet other great bloggers, too!
Find more Vegan Mother Hubbard recipes here.
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